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A bold mix of cilantro, green chilies, and onion is dressed with vinegar and sesame oil in this Northeastern Chinese salad. This fresh, vegetarian side is virtually calorie-free and adds vibrant kick to family meals.
Rinse the cilantro thoroughly under cold water, shake dry, and cut into 2-inch lengths.
Slice the green onions thinly on a sharp diagonal for extra texture.
Cut the English cucumber into thin matchsticks, discarding the seeds for best crunch.
Slice green chilies very thin; if less heat is desired, remove the seeds before slicing.
In a large mixing bowl, combine cilantro, green onions, cucumber, and green chili.
Mix rice vinegar, sesame oil, soy sauce, salt, and sugar in a small bowl until sugar and salt dissolve.
Pour the dressing over the vegetables just before serving and toss gently to coat evenly.
Taste and adjust seasoning if needed, then serve immediately to preserve freshness and crunch.
